There are two types of garlic bread in the world. The first comes from the grocery store in a little foil bread bag. The spread they use to make it garlic bread is a strange orange hue with flecks of bright green. The bread is soft and airy.
Then there is garlic bread made with actual garlic. This is real garlic bread. (I’m so sorry to say that yes, garlic was harmed in the making of this garlic bread.) It has actual garlic flavor (yum!) and is made with bread that has some texture.
Which do you prefer? (Okay, I admit it, I like all versions of garlic bread, but the latter is really better.)
When I was a kid, I decided for who knows what reason, that I would make myself some garlic bread before we left for church one Sunday. I toasted some bread in the toaster, buttered it, then found some garlic salt in the cupboard. I poured about a teaspoon on the bread, figuring I should start off with a minimal amount. I took one bite. I almost died. When we got to church, Shawna would not even sit near me. There was a horrible stench emanating from my vicinity, (which wasn’t actually unusual for me as a child, some would argue I was raised by wolves.)
The good news is that I have learned much since my first garlic bread making experience.
This garlic bread is so delicious. You need to get a crusty loaf of bread. Not like the “French Bread” sold at grocery stores. It is just too soft and squishy.
Make sure your garlic is minced very finely or smooshed through a garlic press. A bite of bread with a big hunk of garlic may cause your sister to ban you from her pew at church.
Mixing butter and olive oil makes the butter easier to spread.
Serve this along side pretty much any main dish. Of course, any Italian dish will love to have this as its side.
Recipe Source: Adapted from Toasted Garlic Bread